Recipe for Dutch Cauliflower Salad
|400g / 2 Cups||Cauliflower Florets|
|400g / 4 Cups||Cooked Chicken|
|200ml / 1 Cup||Low Fat Yogurt|
|1 Tsp||Lemon Juice|
|2 Tsp||Curry Powder|
|2 Tbsp||Finely Chopped Chives|
|Salt & Pepper to taste|
- Clean the cauliflower and divide it into very small florets. Cook the cauliflower florets until al dente for 3-4 minutes.
- Drain and allow to cool.
- Clean the leek and cut into narrow rings. Wash and dry the tomatoes and slice. Cut the cooked chicken meat into equal size pieces.
- For the dressing, mix the yogurt with the finely mashed banana, lemon juice, curry powder, salt, pepper and chives. Mix the chicken pieces, the cauliflower florets, the leek rings, and the tomato slices with the dressing.